Chicken Taco Salad
This isn’t your average salad. It’s a flavor-packed, hearty meal that takes everything you love about tacos and tosses it all into one incredible bowl. With a vibrant cilantro vinaigrette and savory ground chicken, it’s a meal that feels both healthy and totally satisfying. Perfect for a quick weeknight dinner or a big get-together!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Main Course
- Cuisine: Mexican / Tex-Mex
Ingredients
For the Chicken
- 2 tsp olive oil
- 1 small onion, diced
- 2 cloves garlic, chopped
- 1 lb ground chicken
- 2 tbsp taco seasoning
For the Salad
- 3 heads baby romaine lettuce, thinly shredded
- 1 cup cherry tomatoes, halved
- ½ cup grated cheddar or cotija cheese
- 2 ears of corn, kernels sliced off the cob
- 2 ripe avocados, diced
- 3 scallions, sliced
- Fresh cilantro leaves
- A few tbsp chopped red onion
- 1 cup canned black beans, rinsed and drained
For the Cilantro Vinaigrette
- 1 shallot, roughly chopped
- 1 cup fresh cilantro leaves, packed
- 1 clove garlic
- ½ tsp red pepper flakes
- ¼ cup olive oil
- 1 tbsp red wine vinegar
- ½ tsp kosher salt
- Black pepper, to taste
Instructions
- Make the Vinaigrette: In a food processor, pulse the shallot, cilantro, garlic, and red pepper flakes. With the machine running, slowly drizzle in the olive oil and red wine vinegar until smooth. Season with salt and pepper.
- Cook the Chicken: Heat olive oil in a skillet over medium-high heat. Sauté the onions for 5 minutes until soft, then add garlic and cook for 30 seconds. Add the ground chicken and break it up with a spatula. Cook until no longer pink, about 6-7 minutes. Stir in the taco seasoning and ¼ cup of water. Simmer on low for 5 minutes.
- Assemble the Salad: Layer half of the shredded lettuce in a large bowl. Add half of the tomatoes, corn, cheese, avocados, scallions, cilantro, red onion, and black beans. Repeat with the remaining ingredients.
- Toss and Serve: Spoon the hot chicken right on top. Drizzle with the vinaigrette and toss everything together gently but thoroughly. Serve immediately.
Notes
Serving Suggestions: This salad is a complete meal on its own, but it’s great with a side of warm tortilla chips and salsa.
Tips & Tricks: Want a shortcut? Use store-bought taco seasoning and canned corn. For an extra kick, add some sliced jalapeños or a dollop of hot sauce.
Storage: Keep the leftover chicken and vinaigrette in separate airtight containers in the fridge for 3-4 days. For the freshest salad, only dress what you plan to eat right away.
Find it online: https://new.projuktigeek.com/chicken-taco-salad/